Sundae Apples

These baked apples get the full sundae treatment. Scored and baked in a cinnamon-citrus syrup until fork-tender, each apple opens up like a flower when you press the sections outward in the serving bowl. A scoop of vanilla ice cream goes right in the center, and a homemade chocolate liqueur sauce drizzled over the top ties everything together.

The syrup builds flavor fast. Lemon and orange slices simmer with sugar and cinnamon until thickened, then get discarded before basting. That citrus oil infuses the syrup without leaving pulp behind, and frequent basting during the bake creates a glossy, lacquered finish on the apple skin.

The chocolate sauce is worth making from scratch. Unsweetened chocolate melted with butter and sugar, finished with apple brandy, gives you a bittersweet drizzle that cuts right through the sweetness of the glazed fruit and ice cream.

Chef Tips

• Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn. Softer varieties like McIntosh collapse before they’re properly glazed.
• Score deep enough for the sections to spread, but don’t cut all the way through the bottom or the apple falls apart.
• Baste every 8 to 10 minutes for the best glaze. The syrup reduces and gets stickier with each pass.
• Serve warm apples with cold ice cream for the best contrast. That temperature difference is what makes this dessert sing.

Variations

• Skip the chocolate sauce and drizzle with warm caramel and a pinch of flaky sea salt.
• Use bourbon or dark rum in the chocolate sauce instead of apple brandy.
• Stuff the cored center with a mixture of brown sugar and oats before baking for added texture.